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Table 2 Mean relative peak areas (expressed as % from total peak areas) and standard deviations of volatile compounds from wheat, red/green lentils flour samples analysed by HS-ITEX/GC–MS technique

From: Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Volatile compound Odour perception Samples
WF FLG FLR
1-Hexanol Green, grass, fat 31.86 ± 0.24 5.93 ± 0.81 4.19 ± 0.24
Hexanal Green grass, fat 20.03 ± 0.19 3.62 ± 0.23 nd
Benzeneacetaldehyde Harsh, green, honey, cocoa 4.27 ± 0.36 6.95 ± 0.02 4.48 ± 0.05
Nonanal Fat, citrus, green beany 0.2 ± 0.01 2.68 ± 0.03 1.97 ± 0.2
2-Pentyl-furan Green beans, butter 12.7 ± 0.21 5.6 ± 0.31 5.16 ± 0.25
Acetophenone Sweet, flower, almond 3.43 ± 0.35 6 ± 0.45 3.19 ± 0.13
Toluene Pungent, caramel, fruity, solvent 3.78 ± 0.17 7.07 ± 0.37 4.51 ± 0.36
Octane Green grass, fat, citrus, soap nd 8.66 ± 0.45 8.4 ± 0.4
Limonene Citrus, mint 10.13 ± 0.15 13.23 ± 0.1 58.29 ± 0.6
  1. All data are the means and standard deviation of triplicate measurements. Abbreviations are as in Table 1